Banana Bran Walnut Muffins
1 pound 14 ounces ripe banana, unpeeled
10 ounces all purpose flour
5 ounces Bran cereal, shredded
5 ounces light brown sugar
2 ounces walnuts, chopped
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 3/4 cups + 2 tbsp buttermilk, nonfat
5 eggs white, lightly beaten
1/4 cups +1 tbsp canola oil
1. To ripen the bananas further if not the desired ripeness, place them on a baking pan in a 350 F (175 C) oven. Bake until their skins turn completely black, about 10 mins. Cool. Peel. Mash the bananas. Set aside.
2. In a mixing bowl, combine the flour and next six ingredients. In another bowl, blend the mashed bananas, buttermilk, egg whites, and oil.
3. Pour the liquid ingredients over dry mixture; fold until just incorporated. Spoon the batter into muffin cups coated with cooking spray. Do not place in paper liners. They will stick.
4. Bake in a 400 F ( 205 C) oven until the muffins are golden brown and a wooden pick inserted in their centers comes out clean about 25 mins. Cool it on a rack and serve.